Go Back
+ servings
Deviled eggs on a plate

Pastel Deviled Eggs

Course Appetizer
Cuisine American
Keyword easter, easy appetizer, Eggs
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 24 Eggs


  • 12 Hard-boiled Eggs
  • Red, Blue, Green, and Yellow Food Coloring
  • 5 ½-6 ½ Tbl Mayo
  • 1- 1 ½ teaspoon yellow mustard
  • ¼ teaspoon black pepper
  • ⅛-1/4 teaspoon salt


  • Slice the eggs in half lengthwise. Remove yolks and place into a bowl. Cover and place in the fridge.
  • Fill four bowls with ¾ cup cold water each. Add food coloring using the following ratios: 4 red drops for pink, 4 drops blue for light blue, 4 drops green for light green, and 3 drops red & 3 drops red for purple.
  • Place 6 egg halves into each bowl. Allow the eggs to soak for one hour, or until eggs are desired color.
  • Remove eggs from bowls and gently dry and place on a paper-towel lined plate. 
  • Remove eggs yolks from fridge and add remaining ingredients. Beat yolks with a hand mixer so they become light and fluffy. Transfer egg yolks to a plastic resealable bag, and push mixture into the tip. Cut the tip and gently pipe the egg yolk mixture into the egg halves.
  • Transfer eggs to serving tray, and enjoy.


Boil eggs prior to starting and allow them ample time to cool in the fridge.